Process and apparatus for preparing beverages, and products produced thereby.



I 1. E. BLOOM. PROCESS AND APPARATUS FOR PREPARING BEVERAGES, ANDPRODUCTS PRODUCED THEREBY.

APPLICATION FILED IUNE l. 1914.

Patented Nov. 30, 191-5.

3 SHEETS-SHEET 1.

' J. E. BLOOM.

PROCESS AND APPARATUS FOR PREPARING BEVERAGES, AND PRODUCTS PRODUCEDTHEREBY.

APPLICATION FILED IUNE l. I914.

Patented Nov. 30, 1915.

3 SHEETS-SHEET 2.

314 Panto:

J. E. BLOOM. PROCESS AND APPARATUS FOR PREPARING BEVERAGES, AND PRODUCTSPRODUCED THE-REBY.

APPLICATION FILED JUNE 1" l9I4.

Patented Nov. 30, 1915.

3 SHEETS-SHEET 3.

\SQ VAZZQQI VAI 54/ .endow it with .electric JACOB E. BLOOM, 0F,BROOKLYN, NEW YORK.

PROCESS AND APPARATUS FOR PREPARING BEVERAGES, AND PBODOCTS PRODUCEDTHEBEIBY.

Specification of Letters Patent.

Patented Nov. 30, 19 15.

Application filed .Tune 1, 1914. Serial No. 842,327.'

To all whom it may concern Be itlmown that I, JACOB E. BnooM, a citizenof the United States, and resident of Brooklyn, in the county of Kingsand State of New York, have invented a certain new and useful Processand Apparatus for Preparing Beverages, and Products Produced Thereby, ofwhich the following is a specification. I

My invention relates to improvements in the process of "preparingbeverages including wines and the grape-juices from whlch the wines aremade, considered from the standpoint of electrification thereof; and theproducts of such improved process, and the apparatusused therefor; andthe objects of my invention are to make the beverages more stable asregards non-turbidity in the trade bottle or cask; and to save time inthe preparing of the finished beverage and to roperties; and generallyto improve the everage in quality healthfulness appearance and in itskeeping property or condition.

(1) My objects include enhancing the stability of the beverage by theremoval, and generally at the time of original manufacture, of and fromthe beverage in whole or part, before bottling or placing in tradepackage, thefsubstances causing turbidity now often or ordinarilycomprised therein in states or formsof unstable solution; and whichstates of such substances are now ordinarily changed orsubject to changeby the lapse of time or by cold or heat of storage or of climate or intransportation; and which changes cause the beverage to become turbid orcloudy or so as to form sediments or deposits or precipitates orflocculations in the beverage within the bottle or cask or otherpackagein which the beverage is now commercially marketed and therebydepreciat-ing its market value; and it is my object to remove such priorto placing the beverage in the trade container, and by a step interposedin present processes of manufacture. those scientifically calledsuspensoids and suspension colloids.

(2) Another incidental object of my invention is to provide a beveragewherein the native active enzyms fromthe foodstufls used in the makingof the beverage, may be largely retained solution or not destroyed; andsimultaneously to removemost The aforesaid substances are mostly vmicrobes or break down and render harmless the colonies thereof, andwithout the employment of heat of sterilization which ordinarilydestroys active enzymes.

(3) Other objects are set forth hereinafter in connection with detailsof the specification.

I describe and illustrate my improvements with the species of beveragecommonly known as wines, meanin wines made from grape-juices; and Iespecially use this as a type for that it is a matter of commonknowledge among wine makers that when the finest grades of wine or thegrape-juice from which the wine is made, notably red wines after dueclarification and filtering in present processes of manufacture, are

stored, there are foundeven after 2 to 4 years, sundry depositsorsediments in the casks or bottles in which the wines have beenoriginally placed apparently perfectly clear; and in the case of'rape-juice often after a very few months of storage, though storedapparently clear, the same became turbid and with precipitates on sidesand bottoms of bottles in which packed.-

My improvements prevent such subsequent sediments or deposits andbeclouding or turbidity by the removal of the substances causing same atthe time of original manufacture or before bottling; and there byfurther save several years time now lost before the beverages especiallywines and grape-juices made by present processes can be bottled withoutsuch ensuing deposits.

' My process results not only in the removal of ordinary foreignmatterJdirt, slimes and sediments as now removed by' ordinaryfiltration, but further removes substances which cause turbidity aftersuch ordinary filtrations give an apparently clear bever In order tobriefly and authoritatively re-- ate the present system of preparingwine in connection with my process step and the advantages of myimprovements when applied thereto, I quote the following from Rogers andAuberts Industrial Chemistry of 1.912; to. wit: u

The masts-The grape juice is a watery solution, the main constituents ofwhich are:

1, sugar; 2, organic acids; 3, albuminoids;

5, pectin and mucllaginous substance; 6, mmeral substances.

4, flavoring su stances;

1. The sugar, during fermentation, is split up into about equal parts ofalcohol and carbonic acid, and only very little sugar (less than 0.15per cent.) should beleft in ordinary dry wines. A must containing 16 to17 per cent. sugar will produce a table wine with an alcoholic strength,of 8 to 8.5 per cent., by weight; musts containing less sugar. producethe light ordinary wines, those containing more sugar result in theheavier high-grade wines.

' 2.- The organic acids, tartaric and malic,

although present in comparatively small quantities are very essentialconstituents of the must. The tartaric acid mainly occurs 1n combinationwith potassium as tartrate (bitartrate of potassium) which is precip''itated to a large extent during the fer-men tation. A part of the acidsis also consumed by the yeast and by certain bacteria which accounts forthe fact that a wine has less acidity than the corresponding must. The

stances causing the thick consistency of the mustare practically allprecipitated during per cent. of albuminoids of which only approximatelyone-half remains in thewine, the rest being utilized, partly as'nourishment by the yeast, and partly precipitated the fermentation.

durin e pectin and mucilag'inous subthe fermentation as they areinsoluble in dilute alcohol. 1 I 6. In a normal must is found from 0.3to

0.5 per cent. of mineral substances ('ash) the amount of whichconsiderably decreases during. the fermentation owing to theprecipitation of potassium in the form of tartar. I

Y The wine maker tests his must to detenmine'approximately'the sugar andacldlty of an average sample.

. If /;lacking in acidity the must can be corrected. by the admixture ofless rlpe grapes or by the addition of tartaric acid,

The addition of gypsum, which is sometimes used, especially in makmgredwines, has a but alsoa high percentage of alcohol pro- 'hibiting theirgrowth. Incomplete fermensimilar efiect, the gypsum-reabting upon the;

.sugar. This process, lmown as gallizing is used to some' extent innorthern countries especially for white wines and is generallyconsidered legitimate, provided it is carried out so as -.to actuallyimprove, or to-render marketable, the product and not with a view tounduly increase its antity.

The fermentationrwhen left to itself the must will soon beginfermenting. It grows quite turbid, gas bubbles rise to the surface, the.temperaturerises and the vis- V cosity and specific gravity decrease..At tlfe same time the sweet taste gradually changes into a vinous oneanda distinct flavor develops. Toward the end' of the fermentation theturbidity gradually disappears and the completed fermentation leaves theyoung wine in a limpid state on top of a heavy sediment.

These changes are brought about by oertain microscopical" plants thatare always present on the skinsof ripe grapes. Among them the yeastswhich cause the alcoholic fermentation, splitting up sugar into alcoholand carbonic acid, are desirable and indispensable, while others suchasmycoderma and various bacteria are undesirable disease 1 germs- By farthe most important task of the wine maker is to assist 'theyea'st inthis struggle by ofler'ing itthe most favorable conditions for itsactivity. His aim is to make the yeast ferment the sugar ascom pletelyas possible which not only means little nourishment left forother'organisms tation on the oth'erhand results in a weak and unstablewine subject to variety of undesirable changes.

I avoid such dangers by preferably eliminating all native microbes inthe must, including yeast, as hereafter explained.

The wine-yeasts. -The alcoholic fermentation of the must is caused bysmall, usually unicellular budding fungi, mostly belonging to thedifferent varieties of Saccharomyces 'ellipsoz'deus. Their principalbreeding places in nature are thb ripe juicy fruits where; they nultiply abundantl d g the fall.

' The yeast' cells contain an enzy1n,"the 13c glycerol, succinic acidand fusel oils are also produced by the yeast during fermentation. Purecultures of yeast. fter the Danish scientist Emil Christian Hansen abouttwenty-five years ago,-had discovered means of distinguishing betweenthe diflerent varieties of Saccharomyces and had shown the greatadvantage of using pure cultures, derived from one single cell, in thebrewing industry, many difierent wine-yeasts have been isolated andstudied.

This naturally led to the use of selected pure cultures of yeast for thefermentation of wine. Such cultures are kept in stock and furnished byspecially equipped laboratories. In the wineries they are firstpropagated in a suitable quantity of boiled and cooled must, which isallowed to come into vigorous fermentation before being added to thebulk of the ordinary must. The addition of only 4; per cent. suflices tosecure the predominance of the selected yeast.

U ndesimble micro organisms of the must.-Among the micro-organismsoccurring on the ripe grapes together with the genuine wine-yeasts themost important are: Saccharomyces apiqulatus, Mycoderma oini, and aceticacid bacteria.

I eliminate all such by my process.

The acetic acid bacteria, minute rods that are often united in long'chains, produce acetic acid from alcohol and are, therefore,

very dangerous disease germs. As little as 0.1 to 0.15 per cent. ofacetic acid makes a wine decidedly pricked and with a content of 0.25per cent. most dry wines may beconsidered undrinkable.

Exclusion of the atmospheric air protects against the growth of thesebacteria.

I avoid all these diseases of wines by my improved process byeliminating all microbes from the must as hereinafter explained, andusing thereafter a pure'culture of yeast for fermenting; and after thefer- J mentation is completed, I again pass the wine through my improvedprocess.

The white wines are produced by fermentation of grape juice that hasbeen sepa- The""durat ion. .of thefermentation isfrom one to two weeksdepending on the temperature, which usually is 60-70 F., and on thequantity of yeast originally present.

After the fermentation is over the wine is drawn from the lees intoanother cask in which some sulfur has been'burned to check the furtheractivity of micro-organisms.

My improvements for removing the microbes, enables dispensing with thesulfur process.

Before the rising temperature of the folfermentation, the wine is rackedoff from the sediment once more,-and this process repeated several timesduring the subsequent ripening period. At each racking an oxidationtakes lace resulting in precipitation of certain albuminoids and furtherdevelopment of the flavor,'until finally the wine has becomesufliciently stable to be filled into bottles.

In the ordinary grades of wine this ripening is generally more or lessforced by lowing spring causes aslight. revival of the means of a morethorough aeration during 1 the rackingyartificial clarification,(filtration or use of finings), and, eventually pasteurization.

This so called ripening is accomplished most expeditiously andeconomically by my improvements which enables the dispensing withfinings, and the oft repeated racking. and the pasteurization, and.which insures the stability of the wine.

For fining white wines isinglass is com monly used. It is soaked inwater and atlast in wine until nearly transparent and then vigorouslybeaten with some more wine eventually under addition of tartaric acid,filtered-through linen and thoroughly distributed into the wine in thecask. One ounce of isinglasscan generally fine 200500 gallons of winewithin 8-10 days.

The red wines derive their characteristics from being fermented incontact with the skins of red grapes, from which they extract not onlycoloring matter but also a variety -of other substances, especiallytannins.

The temperature during fermentation of red wine is usually 65 to 85 F.

After being fermented the red wine is drawn off into casks, which,however, are only sulfured in exceptional cases, because most red winesdo not need this protection and would be more or less bleached by thesulfurous acidf Red wines are ripened in practically the same way aswhite wines but less time and fewer rackings are required to render themsufiiciently siable for bottling.

The red wines are .mos lv fined with gelatin or white of egg. Thegelatin is soaked in water over night, dissolved in wine by gentleheating, cooled, stirred up with some more wine and added to the cask.One ounce of gelatin is required for 50-120 gal- /above are all .dr ,6.e., practically all of'their It will lons of wine. Whites of eggs areoften used to fine the better grades of red wine, one

white for every 8-12 gallons. They are first beaten to a foam, pressedthrough a heavy' before being added to the bulk.

be noted that neither the fining material, the white of egg, etc., northe air are sterile; thereby injurious microbes are often introduced. Iavoid this defect with my process whereby I 'am enabled to omit allfinings. The white "and red wines referred to sugar having eenfermented. The sweet 'furing entirely.

wines and the dessert wines 'on' the other hand contain unfermentedsugar besides a high 'or even very high percentage of alcohol. Thetypical sweet wines-such as Auslese Rhine wine, Sauterne, or Tokaycontain much sugar but their alcohol is produced by fermentation andconsequently does not exceed 13, per cent. by weight. The dessert winessuch as port, sherry, Madeira and Malaga are less sweet but generallycon- 'tain from 15 to 20 per cent. 'by weight of fine flavor. Thefermentation is carried out witha view to produce enough alcohol .to

prevent further ch-anges,'-but since sugar is left unfermented-thesewines are prone to after fermentation and as a rule need heavy sulfuringto become-stable? My process avoidsthis defect of after fermentation,through removing microbes and active enzyme or ferments especiallyekcessive oxydases. I dispense with the'sul- Considered from..thestandpoint of electrification and ele trical properties or charges, thebeverages. including wines and the grape-juice from which made, compriselinen, and, stirred up with some of the winemos'tly water with dilutesolutions ofxnon=- electrolytes and of electrolytes partly broken downinto ions namely -(1) pectins and mucilaginous and colloidal solutionsineluding proteins or albuminoids and enzyms, which are not electrolytesbut which can be caused to take up an electriccharge by the action ofthe ions of the electrolytes;

and which are adsorbable; many such colloids, b'oth organic .andinorganic, possess naturally an. electrical charge; and into (2).electro-indiflerent substances such as sugar and alcohol and which arenot adsorbable; and into (3) organic acid or alkali or salt solutionsand mineral constituents which are electrolytes; such dilute solutionsof electrolytes are largely dissociated, nearly all of the moleculesbysuch natural solution having broken down into ions,largely free ions;and such under the influence of the electromotive or electrostatic forcehereafter described, impart charges to the colloids by contact and arethemselves again recharged. The following are analyses of'grape-must' orgrape-juice.

Grapes.

Concord. California.

Solid contents 20. 37% 20.60% Alcohol None Kane Total acids astarts-rid. 0.663 0. 53 Volatile acid 0.023 0 0.03 Grape sugar 19.54 c19.15

as tartaric 801d 0.0 3 0.07 As 0.255 0.1 Phosphoric acid 0.02 o 0.04Cream 01 tartar 0.55 o 0.5 a

J During the fermentation steps, the pectin and mucilaginous .andmineral substances are mainly precipitated,the

mostly 'as or with cream of tartar.

' When a beverage such as above has been apparentlyclarified by presentmethods, it often ha pens that for months or years thereafter sdimentary matters deposit or turbidity and cloudiness occur therein.This is largely due to the fact that sundry colloidalsubstancesoriginally in solution in the.

minerals clear beverage even after its'fining or filtra-- tion,have inlong time from sundry causes changed their state from one of solution toa state of suspension. Such colloids are pension colloidsor suspensoids,and :emulsion colloids or emulsoids. The retention of some of the latteronly is desirable, but in a state of stable solution, becausetheemulsoids when assimilated are asa "rule, most important constituentsof. the protoplasm of man. My process aims to retain" some such instable soliition, but to remove those incapable of being kept insolution after long time of storage, and-especially so the suspensoids.

.Theemulsoid's, as for instance the albumin sols or organic colloids,change and assume a positive charge in the presence of smallconcentrations 'of acids, and assume a negative charge inthe presence ofsmall concentrations of alkali, and are not precipitated by smallamounts of mineral salts; and the electrical properties orcharges of theions of the latter cannot alter the colloid state, but tend to insuretheconstancy of the colloid state of the emulsoids. trary, thesuspensoids are negatively charged and never change; and'the tricalproper- But on the con-- 105 broadly divided into two. classes to wit,susties of the. ions may alter the colloid state; in some cases, thepositively charged ions combine with the negatively, charged suspensoidsand precipitations and flocculations ensue. Again when such negativelycharged suspensoids, come in contact with the positively, chargedsurfaces of a comminuted solid adsorption material which iselectropositive when-interposed in. the solution, thereis a combinationor attraction of the opposite chargesand the suspensoids are adsorbed onsaid surfaces or flocculate and precipitate; 'but not so the emulsoidsin wines of an acid nature for such being positively charged arerepelled from the said di-electric, placed in said field. Thereby Iavail myself of, and increase the electric and surface energy effect,accepted 'and stated as a principle in the science of colloids, to wit:that adsorption or increased concentration on boundary surfaces occursinevitably in all disperse systems, with large surfaces and depends ontwo forms of energy inseparable from such surfaces, namely electric andsurface energy; either of these factors may predominate or both maybeactive.

Adsorption occurs both upon the surfaces of the colloids in solution andhence their capacity for taking dissolved substances'out of solution andforming precipitates; and adsorption also occurs upon the surfaces ofthe solid adsorption materials which I utilize. In both cases, Iincrease the adsorption phenomenon or property by conferring ormodifying the electric charge upon the ions or particles of the solutionthrough said exterior generated induction.

The adsorption material I employ is unoxidizable, neutral, insoluble,indestructible, preferably a non-conductor of electricity or dielectric,preferably crystalline or in finely comminuted granular form, of aboutNo. 40 mesh; and preferably of a solid noncapillary nature, so as to bereadily cleanable by a reverse stream of water or'water and steam. I usecomparatively large quantities or masses loosely packed of only thosecomminuted solid inert dielectric adsorption materials which when incontact or engage ment with certain electrically charged" colloids insolution adsorb such electrically,

z'. e. which adsorb or gather on their surfaces substances carryingelectrical charges such as oppositely charged colloids; I apply the"term suitable adsorption material as descriptive of its being adequatein said sense of being positive or negative to adsorb the adsorbablenegative or positive colloid in solution. And for such I may also usethe term complementary Also the term selective. By dielectric I includenonmagnetic. As an electropositive adsorber,

as for grapejuices, I advantageously use such as comminuted corundum orcrushed garnet; and as an electronegatlve adsorber,

as for acid wines, I advantageously use comminuted pure quartz. When Ipass the beverage through said field and adsorption material, underalternating elcctric stress, sundry material flocculationsorprecipitations or coagulations or adsorptions occur,

of sundry. substances previously in solution in the beverage, includingsundry suspensioncolloids; and which ordinarily are the substancescausing turbidity andcloudiness in such beverages as wines andgrape-juices.

The alternating electromotive force'causes the natural ions to chargethe colloids or non-electrolytic particles with which they come incontact ;sundry of those colloids,

or ions and colloids thereby oppositely charged, unite and coagulationsor flocculations or concentrations ensue, especially of suspensoidcolloids which are not amphoterlc; again other 'colloids thus chargedare adsorbed on the surface of the oppositely charged adsorptionmaterial; again other colloids and particles thus charged are rer pelledand freed from ,the molecules previously holding same in solution, andthereafter are adsorbed or unite with ions or colloids or particles of'opposite sign, and flocculation and precipitations ensue; again many ofthe emulsoid colloids which are amphoteric are thereby caused to acquirea most stable aiid constant or fixed state, or condition through contactwith similarly charged' ions, which repel the sameand as a consequenceprecipitation or fiocculation' of such emulsoids is avoided and such maycontinue in solution an indefinite time, or at-least for a materiallylonger time than the emulsoids would otherwise have continued insolution,such time varying with sundry conditions of temperature, heatand cold, changes of storage conditions, exposure to light and otherforces, and also varying with different solutions. In colloidalsolutions like above there is usually a difference of electric potentialbetween the particle or globule and the exterior fluid, due topolarization at the interface.

The most remarkableeifects of change- "of surface tension are thoseproduced by what is called electric polarization of the surface.Extremely 'small .varlatlons of the electromotive force produce sensibleimmersed therein (such as my adsorption material) and on the movementsof colloidal particles in or under the influence-of an inducedelectrical field. r

If thesolutionis'basic or tends to break up so as to leave a free'baseactive as with most grape-juices, the colloidal .emulsion particlesarepositively charged; andif the zq'solution is acidic, or tends tobreak up so asto leave 'a .fre'e" acid active, as'with the acid wines,the emulsoids are negatively charged.-

When in the electric-field described 5. e. 25 when an exterior-1yalternating induced elec- -tromotive force is introduced ,with a verylow frequency, or a-n electrostatic charge is brought within .reach of acolloid and a difierenceof potential arises, the particles especiallysuspensoids have their charg s neutralized by the adsorption of the opsitely charged ions-and at the isoelectricpointwhere the charge becomeszero, the colloids, especially suspensoids, coagulate of the charge on asurface is of opposite sign to that of ions or of colloidal particles inthe liquid phase, the depositionv of the latter on the surface. will befacilitated; but. 40 the contrarywhen-ofthe same 'signl I prefer.theadsorption material to be nonmagnetic and preferably a. dielectric,yet

- such is not ess'ential; it must be inert or neutral, .And,i1i order toretain the above' .de-

' scribed charges upon the emulsoids to the endthat same shall continuein stable $0111.. tion, I use anelectrode within the interior of, thevessel holding the adsorption material and in contact withthe passingbeverage 1 .0 and in electrical connection with an insulated ground Wirehaving an "interrupter fwhich V automatically breaks'the earthconnection i with each negative" alternation of each'cycle of thesymmetrical altemating current wheie electropositiyeads'orption materialis used,

I and witheach positive alternation when,

electronegative adsorptionmaterial is used. In general, I attain. myimprovements in present processes of making the beverages,-

by interpolating therein or using an additional step or steps to thosenow used in present' processes. and' =which I call the electricadsorption step; and-which consists in treating the wine and grape-juicebefor'or after 55 or both before and after'fermentatiou. or

rents preferably of a polyphase system It is a principle" of adsorptionthat. if the.

and elsewhere herein, 'Iinclude also the pressystem preferably generatedby an Q generator or. dynamo. I may also use cuf pe'cially thecommercial frequency of 25 1 cycles but in such cases there ismore-heating "effect. upon the passing beverages and coolsamespeciesvary their constitution, just as grapes grown-1n the same fields varyfrom other beverage as now made or the liquids thereof during presentprocess of manufacture, prior tothe finishing thereof or the placing intrade barrels, casks or bottles as follows: by passing same under lowpressure rapidly in a few seconds and within a minute through finelycomminuted solid neutral inert preferably dielectric and non-magneticadsorption material -held in suitable dielectric or insulatedvessels ortubes and subjected therein to induced bipolar or mul tipolar electricor electrostatic and electromagnetic stress or field or flux, or acombination of'such fields induced preferably by a symmetricalalternating current or curthough I may also use the single phase system;with currents of low frequency preferably about sixteen or thecommercial twenty--. five cycles; and of moderate amperage preferablyabout ten to twenty-five amperes; and of either very low'or very highvoltagesand with means of attemperating the adsorption material and thepassing beverage to between 98 F. and 176 F., preferably to about 130degrees F. And in-some cases in lieu of induced means, I use similaralternating currents between inert electrode terminals withintheadsorption materials or vessels holding same, such being the systemor typeembodied in a separate application for patent, being in part anextension ,hereof, with. improvements. And after said treatmentandpassage I preferably-maintain said liquid under insulated conditions.I prefer to usean A. C. having-a low voltage. suchv that the voltage ofthe induced field shall be aboutione and a half volts or less than theaverage decompositiomgzoltage of the electrolytes in. the beverage.

Where I use the term Fprcssure above sure due to-suction'or'vacuumi p sa current'source to produce my said electric fields, I prefervto usesymmetrical alternating. currents preferably of polyphae rents ofgreater frequency than 16 cycles esv ingattemperatingmeans must be used.

Wines and other beverages made from the year toyear. Therefore'no hardand fast rules can be'prescribed for the details of the processes ofmaking same, suchas for the precise or above units of the cu rents usedin 5 my improvements. v

As to the rate of passage of beverage through the electricfieldandadsorption material I prefer a rate of about one foot in four. seconds,or such that the processis com- 130 frequence, can be varied, or thekind of adsorption material, until the desired result is obtained, andthe objections disappear.

My invention is illustrated in the accompanying drawings showingdiagrammatically several apparatus for creating induced electric fieldswithin insulated vessels holding the dielectric comminuted solidinsoluble adsorption material in contact with which or over which theliquids pass, and which fields and adsorber cause the electrification ofthe liquids before and while in contact with the adsorption material asherein described.

Figure 1 is a longitudinal vertical section of a dielectric tube,holding adsorption material s and encircled by a solenoid coil inconnection with A. C. to create induced electromagnetic field or stressS within the tube; and having section of interior electrode H with earthconnection through interrupter X in synchronism with A. C.; anddielectric pipes a carrying refrigerating circulating fluids. Fig. 2 isa longitudinal section of two parallel concentric dielectric tubes A andA with exterior electrodes E and E in connection with A. C. (not shown)creating induced electrostatic field in the annular space between thetubes, holding the adsorption material 8.

Fig. 3 is a perspective view showing a construction of an adsorptiontube A with electric field created by surrounding solenoid T withconnection leading to A. G; and said tube A connected with a priorvessel or tube A" with or without adsorption material, generallywithout, and with an electric field; and said tube A connected with andleading to a receptacle or ensuing vessel or tube A holding a largermass of same adsorber or a different adsorber, with or without electricfield. Fig. 4 is a longitudinal section of two parallel concentricdielectric tubes A and A with annular space between same holdingadsorption material 3 and induced electric field S. Screated by theprimary W of an induction coil placed within the inner tube A; with aninterior electrode H having earth connection through interrupter X inconnection with A. C. source; entrance for liquids at e under pressure,and passage through adsorber s s and dielectric exit b, with dielectricsieve or strainer plate 29 supporting the adsorber held in place bydielectric screw piping. Fig. 5 is a perspective view of adsorption tubeA and its induced electric field shown as placed in a longitudinalsection of the primary of an induction coil. Fig. 6 is a longitudinaland perspective view of a closed core transformer typecreating inducedelectric field- S in coiled adsorption tube A'occupying the position ofthe secondary coil. Fig. 7 is a detail section on line y y of Fig. 6,showing adsorption material a. Fig. 8 is a detail'section on line w 00of Fig. 6, showing electrode H with ground connection X through in"terrupter, not shown. Figs. 9 and 10 show perspective views of anotherclosed core transformer type, creating induced electric field S in a Ushaped or half turn adsorption tube A encircling the cross-arm k of Fig.8 shaped transformer core K said arm being surrounded by the primarycoil W, Fig. 9 being a perspective view and section on line l2 of Fig.10, and Fig. 10 a )erspective view and section on line 3l of ig. 9. Fig.11 is a longitudinal section and part perspective of combination of asolenoid coil Tencircling outer tube A; with an open core transformertype creating induced electric field S within the annular space Sbetween two concentric parallel dielectric tubes .A and A in whichannular space S is shown the adsorption material 8; and showing saidopen-core K projecting within the inner tube A and having the primarycoil V at the outer end of said core K in connectionwith the source ofthe A. G; and with electrode H within said annular space S with electricconnection to earth through interrupter X in synchronism with the sameA. C.

I do not restrict myself to the particular apparatus and methods aboveillustrated or herein described to attain said induced alternatingelectric fields, to act, in combination with the solid adsorber ininsulated tubes or vessels upon the liquids being treated. I may,use anysuch fields produced by other methods or apparatus. I may also use analternating electric field caused by an alternating current through theliquid in a dielectric vessel between inert electrodes therein, withadsorption material between the electrodes; and such I describe in aseparate application for patent being a division of the above presentapplication Serial No. 842327, with improvements, the said applicationbearing herein No. 18325 and filed March 31st 1915.

To provide one form of apparatus to attain such electric field S S S"under the stress of an alternating current electro-mag-- neticinduction, illustrated in Fig. l, I apply a symmetrical alternatingcurrent of low intensity of about five volts and ten amperes; and ofabout 16 cycles, through rated dielectric bafiie plate f and perforateddielectric drainage plate p,with means for readily removing same asshown and with means or due provision of passing the beverage underpressure through such tube and adsorption material from entrance 6, toexit 6 with 3way cocks at e and b; and with an electrode of platinum oraluminum foil H as an inner lining in or suspended in upper portion ofthe tube and exteriorly connecting with a ground wire through aninterrupter X which automatically makes and breaks the ground connectionin synchronism with each cycle of the said alternating current A. (1.;and with means of periodically cleansing said tubes and adsorptionmaterial with a stream of water or water and steam. In lieu of glass, Imay use mica or glazed hard porcelain or glazed lava or other inertdielectric material for said tube. Where glass is used, I preferBohemian glass Without lead or other mineral salts.

The heating effect of the A. C. coil is utilized to Warm the adsorptionmaterial and passing beverage to between 98 F. and 130 F the latterbeing a preferable temperature. IVhere such is materially exceeded, acooling bath or coil of refrigerated oils or water is provided tosurround the entire coil, or to circulate in dielectric tube 0 0 Withindielectric tubes in the electric field. And conversely I may use suchattemperating oils or waters warmed to about 130 F. to attain saidtemperatures in the passing beverages. The well known systems ofattempcrating coils may be used accordingly and in either case. Again inplace of one single coil around the electric field of the adsorptiontube, such as above, I may use two parallel coils, each of exactlysimilar insulated wires wound in parallel, thus forming two complete anddistinct wire coils, insulated from each other but every.

exciting current sets up a slmilar current by induction in. the parallelelectrostatic coil; the effect is both electrostatic and magnetic sincethe two coils lie contiguous or adjacent throughout their length; andthus, to some extent the extra current due to inductance is absorbed andutilized. Thus, I attain both electrostatic and electromagnetic effectupon the -passing beverage and adsorption material in the electricfield. Again, in lieu of a simple exciting coil of Wire such as above, Imay use an arrangement which I call adsorption induction coilillustrated in Fig. 4 analogous to that of the ordinary medicalinduction coil with a direct current of above magnitude for the primarycoil W, but omitting its secondary coil and substituting for thesecondary coil two parallel cylindrical glass tubes A and A, the onewithin'the other and having an annular space S S S" for the electricfield, between the two tubes A and A in which space is held myadsorption material, and through which annular space due means areprovided for passing the insulated beverage from 6 to Z); the inner tubeA is adjusted to slip over or inclose the primary coil IV,-

which is wound around a dielectric tube which incloses the usualterminated core K of insulated laminated plates or bundle of soft ironinsulated wires or a roll of thin iron insulated plate,-andwhoseperiodical magnetism makes and breaks the primary coil currentthrough the customary vibrator. Or said core or part thereof ispreferably placed between said. primary coil and said inner tube. ithinsaid annular space or electric field S, I provide an interior electrodeH such as a platinum wire or plate connected electrically with aninsulated ground wire,having an insulated make and break interrupter X,to make and break the earth connection in synchronism with the break andmake of the vibrator of the induction coil; z'. 6. with the cycles ofthe alternating current or alternations induced in the beverage as itpasses through said annular space. 01' in lieu of said two concentricparallel cylindrical glass tubes A A, Fig. 4, over the primary coil; Imay provide and use a single glass tube A, Fig.- 5, placed in the centerof its magnetic bundle of soft iron insulated wires K constituting an annular terminated core; and place a thin dielectric cylinder or tube Vover and between the latter and the primary coil IV. Then the beverageis passed through said glass 'tube or annular space, the beverage withits naturally dissolved electrolytic substances, occupies the positionof the original fixed secondary coil, but in lieu of being fixed, thebeverage moves continuously under low pressure. 'hen the current passesthrough the primary coil its inductive effect is increased by theperiodically magnetized iron core. which induces an alternating currentor alternations in the passing beverage, through the effect of the makeand break of the vibrator which periodically opens and closes theprimary current; and in synchronism with said breaks and makes, there isa corresponding break and make in the interrupter of the ground wireconnected with the interior electrode in contact with the passingbeverage, as hereafter described.

As an exterior interrupter in the ground wire connected with theinterior electrode over which flows the passing beverage 'in the inducedfield, I may use any of the types of interrupters or vibrators or makeand break devices or such as are now used with induction coils or withmagnetic call bells such as are used A. C. lighting circuits with bellringing transformers. "i

When I use the term alternating current in the passing beverage, I donot restrict myself to the ordinary meaning of the term current astraversing a wire from pole to pole or the entire beverage in thevessel; but I also include the more restricted alternations or movementsto and fro of ions and adjoining electrified particles and thealternating currents between such loci, and which neutralize each otheror are terminated within the beverage or on the adsorption surfaces whenthe positive and negative charges meet and unite,and resultingadsorptions or flocculations occur due to the electrical action.

Though I prefer an interior electrode with connection to a ground wirehaving an interrupter as described and for the purpose stated so as toattain a maximum efficiency, yet even without such I attain asubstantial improvement as described by the improved adsorption effectdue to the electric charge. Thus, the positive adsorption surfaceattracts the negatively charged colloid or particle which has become socharged by an adjoining ion, and adsorption physically results when suchpositive and negative charges unite; and this, without any earthconnection, to secure a limited amount of such adsorption orprecipitation. A larger amount of such adsorbed or precipitatedsubstances is ordinarily obtainable with such periodical connection toearth.

A further advantage of the earth connection lies in that, after theadsorption property has been exhausted,then to attain and retain acharge on the colloids and parti-- cles of the beverage which continuein solution, the earth connection as explained is desirable so as tocarry the negative or positive component to earth leaving the positiveor negative charge thereon.

Again another form of theapparatus to attain such electric field underthe stress of electro-magnetic induction, consists in prowhat I call myopen core transformer adsorption coil or vessel, to wit: a tubular coilof glass or other inert dielectric or an aluminium or steel coil linedwith glass or porcelain enamel or other inert dielectric in the form ofcoiled piping about 3 inches diameter or more and of any convenientnumber of convolutions analogous to adsorp' tion coil A in right half ofFig. 6 when combined withopen core transformer K W of Fig. 11 and withone or more of the central convolutions filled with the adsorptionmaterial; and with dielectric strainer plates or diaphragms preferablyof porcelain with perforations, to hold the comminuted material when thebeverage is passed through; and with 3-way cocks or valves at entranceand exit and with provision fora reverse current of water or water andsteam to clean the adsorption material periodically after the passage ofthe beverage; and onthe interior of first convolution of the tubularcoil, I provide an interior electrode H Fig.

8 of aluminum foil or platinum cylinder connected with the insulatedwire to ground, having an exterior interrupter as above explained; andsaid tubular coil winds around or incloses the lower or secondary endpole of the core of a step-down open magnetic circuit A. C. transformerWhose core like -K in Fig. 11 consists of a laminated iron terminatedbar to wit a bundle of flat iron strips or a bundle of lacquered softfine gage iron wires, or a rod-like roll of thin iron plateswhereof theupper outer portion or half is inclosed by a primary and sole coil offine insulated wire through which is passed a large quantity ofsymmetrical alternating current of low frequency preferably of 16 doublereversals per second and of low voltage; and the lower portion or halfof said core extends into the cavity-of the tubular coil to end .of theconvolution holding the adsorption material; and the beverage as itpasses through said coiled adjusted to make earth connection insynchronism with the positive alternations of the alternating current,and conducting the repelled positive electrical charges to earth fromany polarized or char ed particles of the beverage, or the negativecharge when the adsorption material is electronegative and for which theadjustment provides for earth connection with each negative alternationof each cycle of the A. C. When the and A Fig. 11,the outer tube A beingsurrounded by the A. C. coil like that of opposltve negative (orpositive) charge of adsorption material is electropos itive, the

electricity upon the particles of the beverage are attracted or held bythe adsorption material.

, Again, I may provide an apparatus to attain an induced electric fieldunder the stress of both electromagnetic and electrostatic induction; inother words, I'may practically coil; the ions and colloids thereof arevibrated or oscillated, alternately in one direction and then the other;and entire action is by inductiin; and with the efiect like that abovedescribed.

Again, another form of open-core transformer adsorption vessel or tube,consists of the cylindrical dielectric tube above described with itsinclosed adsorption material, etc.; and which tube is inclosed by, orlies within and parallel with the .length of the laminated terminatedcore of a stepdown open-Inagnetic-circuit A. C. transformer; this coreconsists of a narrow bundle of lacquered insulated soft fine-gage ironwires, with center hollow. to permit the insertion or withdrawal of theadsorption tube; or the coremay preferably consist of a hollow roll ofthin sheet iron plate preferably silicon iron, or a very mild steelplate preferably of thickness of 0.014 inch or less, and covered with adielectric; and the insulated plate being coiled or rolled around theadsorption tube to attain a thickness of at least one inch or more, orof at least 100 fplates; and preferably so constructed that theadsorption tube can be conveniently placed within or removed from thehollow of the core.

Again, I may practically attain such electric field under the stress ofboth electromagnetic and magneto electric induction by using as shown inFig. 11, in lieu of said single cylindrical tube of thesaid'electromagnetic induction adsorption tube, a double tube 11. 0. twoconcentric dielectric tubes A the above electromagnetic induction tube,and the inner tube A closed at bottom inelosing the core K of an opencore stepdown A. O. transformer like that of the above open-coretransformer adsorption vessel; and with the adsorption material 8 in theannular space and electric field S S S between the outer and inner tube.This con- .struction admits of large tubes both in length and diameterto meet the requirements of any desired daily or hourly ca- ,pacity. Iprefer interior diameters of about I two foot for outertube and aboutone foot for inner tube. In all such cases, I provide one interiorelectrode H in the passing beverage in the induced electric fields, dulyconnected with an insulated ground wire having a make and breakinterrupter X as above described which is electrically connected tooperate in synchronism with the alterna-' tions of the low frequencycurrentsuused.

Fig. 11 is also illustrative of alongltudinal vertical section of vesselconsisting of twosuction; and with a cooling attemperating fluid withinthe inner box. Thereby a most extensive, but yet narrow and effectivealternating electric field and large mass of adsorption material can bereadily attained,

to handle or pass a very large volume of liquid in a limited time, Suchform of vessel is also advantageously used where the alternatingelectric field S S S in saidnarrow space is attained by induction fromthe iron core of an open core transformer-the said iron core being of ashape to fit into the interior of the inner ofsaid two boxes, A and A.With such construction, I prefer to omit the exterior alternatingcurrent coil; and place about the exterior a cooling attemperatingcirculating liquid.

Again, I practically obtain an induced electricfield under stress of apowerful elec tromagnetic induction, through what I term a passingthrough an insulated single convolution or of. a half turn A Fig. 10, ofa dielectric tubular coil or tube holding the com minuted solidadsorption material 8 within the tube and through which the beverageflows continuously under low pressure while the current is passingthrough the primary wire coil W; or in lieu of such single turn of tube,I use a tubular dielectric adsorption coil of two or more turns A Fig.6, insulated, and whose cavity incloses that portion of the core oftransformer ordinarily surrounded by the secondary wire coil,whose placein this case is taken by;the beverage as it moves within the tube; withmeans (as above described for sundry other adsorption tubes) for the duepassage of the beverage from an insulated vessel into and through thetube,- under low pressure; and for the due retention of the adsorptionmaterial therein; and

for the attemperating of the tube or the adsorption material to attainand maintain-a temperature of between 98 F. and 130 F. upon the passingbeverage; and for a single interior electrode H Fig. 8 preferablyplatinum plate with connection to a ground wire with same interrupter;with provision for subsequent passage to and through a larger insulateddielectric adsorption vessel, and thence to a dielectric receptacle.When the A. C. is supplied to the primary winding, there is set up analternating magnetic flux in the transformer core. This again producesthe induced alternating current effect, the to and fro movements ofions, etc., as described, upon the passing beveragewhich constitutes oranalogizes the secondary coi of the transformer. I regulate the numbe.of turns of wire in the primary winding so as to attain a voltage ofabout 1 to 2 volts in the induced field; or so as to attain a secondaryvoltage of 4 to 5 volts in a secondary wire coil if used, of same numberof turns as the coiled tube. The present systems of coolingtransformers, either the air-blast or oil immersion or water cooling,are readily adaptable for use with above or other ad sorption tubesystem; I puefer an attemperating system of the forced-oil circulation,especially of the paraffin-oils, or hydrocarbons, attemperated tobetween 98 F. and 130 F., or 176 E, where such latter be preferred. Forsuch closed core transformer, I prefer an iron core built up of verynumerous thin sheets of iron to constitute together a thickness of aninch or more, preferably of'silicon iron comprising about 2%% ofsilicon,-or a very mild steel,- each sheet of a thickness of about 0.014inch or less,\and the sheets being insulated from each other; and Iprefer the form of tlfe sheet or core to be a double rectangular ring orlike the figure 8 as in my illustration Fig. 9; the primary insulatedcoil can be wound preferably around the center cross bar is of the 8,and one or more turns of the insulatedadsorption tube, wound about saidcenter bar and primary coil and through the two holes or loops of thefigure 8. A U- shaped adsorption tube A Figs. 9 and 10 holding theadsorption material can be conveniently passed into and out of said twoloops.

Again I may also attain my improve ments by the passage of the beverageor liquid through an induced electric field S erage passes; and holdingbetween the dielectric surfaces the comminuted solid inert adsorptionmaterial 8; constituting an apparatus or vessel which I call anelectrostatic adsorption vessel. The said electrostatic vessel consistsessentially preferably of two a parallel long concentric dielectrictubes A and A preferably cylindrical of thin glass, or glazed hardporcelain or other dielectric; or an outer tube A of steel, lined insidethroughout with glass or enamel or other inert dielectric, and an innertube A of glass or glazed porcelain or other dielectric and whoseinterior or outer side is partially coated with tin foil or aluminumfoil; the bottom or one end of the inner tube being sealed; and with anannular dielectric space or field S" S S" preferably of about one halfinch width between the tubes; and in such space or field and the bottomof the outer trode, is placed a mass 'of comminuted solid adsorptioninert material 8, held in place by atop f and a bottom strainer plate pof dielectric material and in the upper or one end of such annular spaceor field is placed an insulated entrance pipe e preferably of porcelainor other dielectric, supported by and passing through a cover 2 ofinsulating material such as ebonite, or lava, and with an exteriorcutoff insulated valve or 3-way cock, and through which entrance pipethe beverage is introduced for continued passage under low exteriorpressure through the insulated field and adsorption material; and withinthe upper end of said annular field is placed an,inner ground wireelecscribed, acting in synchronism with the alternating currenthereafter described; and in thelower end of such field or outer tube isplaced a perforated dielectric strainer plate 1) preferably ofporcelain, 0r lava to support and withhold the comminuted adsulated exitpipe 6' of porcelain, with an exterior cutofi' valve or 3-way cockinsulated, and through which the beverage is. withdrawn from the vesselafter its said passage; and the said double tube vessel is sorptionmaterial, butpermitting the pas-" sage of the beverage-to and through anin- .provided with two exterior metallic electrodes -E and E, preferablyof aluminum foil or tin foil or equivalent conducting metalliccylinders, the one electrode being 5 placed 'n and .closely fitting theexterior surface of the outer tube, and the other electrode closelyfitting on the inner surface of the inner tube; and connecting theexterior electrodes with the terminal poles of an exterior abovedescribedsymmetrical alternating current, the inner electrode preferablvwith the negative pole. In lieu of using concentric cylinders of smoothelectrodes, may use insulated parallel plates oflarge 5 area of likemetal preferably of smooth unpolished aluminum; and. with two oppositeplates of mica or glass or of other solid dielectric in lieu of theglass tubes aforesaid; and with 'a field or .insulated narrow spacebetween such two plates of glass or of-other solid dielectric .and whichfield holds themass of adsorption material; and with means of ingressand egress of a liquid through-said field. v I prefer the circular orellipsoidal form of cross section of the-electrodes and correspondingdielectric cylinders, rather than plane surfaces on account of bestefiiciency of mechanical construction and because thereby the lines ofelectrostatic flux are better concentrated in the field, upon thepassing beverage. And the comminuted adsorption material in the fieldlikewise also influence or direct the waves 'or lines of '35electrostatic flux in their action to and upon the passing beverage. v

The beverage in its continuous passage through the within describedelectric adsorption tube or tubes meets three condi- 40 tions, to witfirst :upon entrance the beverage comes toi'a division or space S, Figs.'2 or4or 11, where it' is subject to a stress in the electric field 8above the adsorption materials; secondly :then the beverage meets theadsorption material or a portion thereof which is also in the electricfield; and

thirdly :then the beverage passes -below or beyond the electric fieldand yet is passing through adsorption materials in the bottom portion ofouter tube. .Upon a small scale,

' said. above three conditions may also be attained, or any one or twothereof alone by and in a series of three connected dielectric orinsulated adsorption vessels or tubes A" and A and A, respectively,diagrammati cally and in perspective shown in Fig. 3; or using any oneor two thereof alone; the details of construction or electric arrange--ment being as indicated for other tubes and vessels herein; but showingonly the sole noid T surrounding tube A and duly connected withthc A. C;source; and the other vessels having means for introducing or forcutting out the current and electric field from any thereof; and forchanging or placing the adsorption material in each. Again I may omitsaid first electric vessel and use only passage .through the said sec-.ond narrow electric adsorption vessel followed by passage through thesaid third large wide non-electric adsorption vessel; but all such areinsulated. By the use of such latter, all subsequent present finefiltration methods are advantageously dispensed with, and for the reasonthat the adsorption material will withhold or'filter out the flocculatedprecipitated substances causing turbidity: and moreover thereby, theretention of electric charges on the ions and emulsoids will be the moreeffectually safe-guarded, andthe emulsoids are more apt to continue instable solution, in the absence of further and other disturbingconditions.

The electric charging of the passing bev-. erage when passed through theinduced elec- .tric field takes place with enormous velocity as withconductors of the first class, whereas the ions move very slowlyrelatively; but 1 there are numerous free ions already present 3 in suchbeverages, due to "mere solution or dissociation irrespective of suchcharging, and the ions carry ,a very great charge.

There'is no closed current present; and

lytic contents of the beverage have become .charged or polarized, thepositive charges are carried to earth through above ground .Wireelectrode, the negative charges being fixed or attracted by theelectrostatic coil and by thetelectro-pos'itive adsorption material; orvice -versa where an electro-negative adsorption material is used. Andwhen considered from the standpoint of electrostatic induction, themoving beverage is analogous to a condenser plate, separated by thedielectric tube from the exciting and electrostatic coil; the exteriorsolid electrode where such is used constituting the'oppositely chargedcondenser plate and unto which the insulated coil also analogi'zes orapproximates in part. V

The generally accepted theory of induc-' tion pertains to and is adaptedin-my induction apparatus and process; to wit; That an electrified body"influences an insulated non-electrified body in such a 'manner that thelatter becomes charged with both kinds of electricity. VVhen theinfluenc- In my said adaptation of said principle to obtain an electriccondition or state of.

the beverage or of its particles in solution, through induction, in lieuof removing the influencing body, I remove or separate from theinfluence of the latter, the induced body, to wit the beverage, by meansof its due passage or flow onward with the one static charge or inducedelectromagnetic charge, after the simultaneously carrying to earth ofthe repelled. charge upon or with each alternation of the current ;theinsulated conductor in my method being the moving beverage, or theelectrolytic dissolved compounds thereof. The entire vessel, theadsorption cylinder or vessel with its electric field and the passingbeverage, constitute what may be called a non-electrolytic cell, therebeing practically no vmaterial resulting electrolysis orchemicaldecdmposition. The passing beverage or its dissolvedelectrolytic compounds in effect constitute an electrode or thecontinuance of the sole interior metallic electrode connected with theground wire as described. I 7

It is now also recognized that a charged body when set in motion spreadselectromagnetic energy into the surrounding medium. In my devices orapparatus as explained, the application of the electromotive ormagnetomotive or electrostatic forces electrically charges sundryparticles of matter naturally inherent in the beverage or native sourcesthereof or ionizes contiguous atoms or molecules while passing throughthe induced .electric field, or confers surcharges or enhanced chargesupon sundry ions whose valency admits thereof; and the sur-charged ionscharge the suspensoids and other non-ionic particles theyencounter; orionize other atoms or molecules through surrender of the sur-charges tosuch and the original ions resume their origina charge due to solutionin the water or alcohol, and thereby electrolysis or chemicaldecomposition is avoided. Andthe alternating electromotive ormagneto-motive forces further set'in motion such particles and ions,merely with a to-and fro-motion or oscillation, and thereby spreadselectric energy into the surroundin medium, resulting in the effects asdescribed; and hereafter, I shall use the term alternating electricfield to indicate any of my electric fields, having a to and fro stressor flux therein due to alternating current source; and which and themethods and the vessels, or tubes with the passing beverages arenon-electrolytic,and without resulting electrolysis and without chemicaldecomposition; analogizing for or in beverages, the acknowledged passagein metallic conductors, of the electrons from one atom to an adjacentatom Without chemical decomposition.

When the ion which as taken up'or been sur-charged with additionalelectrons meets the surfaces of the adsorption material it therebymay-also give up one or more of such sur-charges, the latter combiningwith the opposite charge of the adsorption material or of a suspensoid,resulting in coagulation or adsorption, there being present suflicientelectromotive force; the ion continues in solution with its originalcharge or electric equivalent, and hence there is no electrolysis orchemical decomposition. It also gives up or transfers such sur-charge toan atom or molecule of the solution ionizing same with an electricequivalent to a like extent as that possessed by the ions due to meresolution in the original beverage before treatment, and therefore thereis'no electrolysis or chemical decomposition; though sundry particlescarry charges due to-exterior sources of electricity and not due to thenatural creation of ions by the mere natural original solution in thewater of the beverage or in the subsequently created alcohol of thebeverage,.2'. e. the original natural hydrolytic and electrolyticdissociation; the interposition of the surfaces of the adsorptionmaterial facilitate and enhance such transference of the electricalcharges with the ensuing purification, clarification and stabilitysought in my improvement, stability not only or so much as regards mereclarification but also as against subsequent chemical decomposition.

It will be understood that the theories herein advanced are set forth inorder to in part afford a possible explanation of the effects of myprocess; though the latter are substantially, attained irrespective ofsaid theories.

For the same scientific reasons, the symmetrical alternating currents oflow frequency of the polyphase system including the two-phase currentcan be advantageoulsy and preferably used independently and mmlarly toattain the previously described induced electric fields in the beverageunder stress of induced alternations, z. e. of electromagneticinduction. Thus, where I have described as encircling acylindricaldielectric adsorption tube or vessel, a single wlre exciting coilcarrying a symmetrical A. C., I

- substitute therefor two-independent separate wire exciting coils,insulated from each other or separated by magnetic shields or longvdistance air-space, each independently carrying one of the closedcurrents of the above two-phase current difiering in phase by 180degrees; each such will induce simultaneously in the passing beveragewithin said vessel a charge and an alternation, the equal and reverse ofthat induced by the other. Or, in lieu of said two or more currents, Iuse with only the one symmetrical alternating current the system ofdiiferential double winding for two exciting coils, known as the tandemdifierential winding. With such double multiple coil system with eitherone or multiple and opposing symmetrical-alternating currents to attainthe bipolar or multiple-polar induced electromagnetic and electrostaticfield in the passing beverage, I also safely use currents of very highvoltages of several thousand volts and without any substantialelectrolysis or chemical decomposition in the passing beverage.

In the system of tandem differential winding, the one winding or coil iswound about oneend of the cylindrical adsorption tube, and the'otherwinding or coilaround the other end, with the same resistance and samenumber of turns in each; and the two being electrically connected withthe one A. (J. circuit so as to cause the currents through the end coilsto flow around the tube in opposite directions; that is to say to flowthrough one coil or spiral in one direction with reference to the tube,such as like the hands of a watch, and in the opposite direction in theother end coil; and with suchthick magnetic shield or dielectric or airdistance between thetwo said coils, so that there will be no magneticinductive eifective of the coils on each other, and no interference withthe inductive efiect of each coil on the beverage passing over theadsorption material within the tube; but the induction eflect attainedWithin the beverage by the one end coil [is counteracted in the beverageby the equal and opposite inductive effect of the other end coil. Thusthere are virtually two windings of same number will inducesimultaneously'in the'passing beverage, sundry charges and alternationswhereof the sum of the positive will. equal the sum of the negative.Again, with my said induction adsorption vessels to attain Y beingseparately carried by an independent circuit through separate excitingcoils and each coil having same number of turns and equal resistance andseparated from each other by material air space or magnetic shields, andwhich coils induce simultaneous alternations in opposition to each otherand exert opposing and neutralizinginfluences in the electric field: andwithin the beverage as it passes through the latter and the adsorptionmaterial. I also use in some cases, in lieu of the low voltage abovestated of about one and one half volts, a very high voltage of about8000 volts and upward, obtained by means of suitable step-uptransformers, and of about ten amperes and pref erably about 15 or 16cycles; and with ample refrigerating or cooling coils to keep down thetemperature of the passing beverage preferably to between 98 F. and 176F and thereby I destroy many more microbes and disrupt the colonies ofothers not destroyed, including spores, and with resulting materialattenuation of virulence and the more efficacious use of selected yeastsin subsequent fermenting operations. This, in addition to the advantageabove stated as regards flocculation and adsorption of suspensoids andother particles and ensuing stable clarification.

Though I prefer to operate the process step as described to attain atemperature of 98 'F. to 130 F. in the beverage when the principal aimis the adsorption of colloids as it passes over the adsorption materialyet I may use the higher temperatures of 162' F. (72 G.) to 176 F. (80C.) to more surely destroy all disease producing microorganisms,especially where the latter is the principal object or the liquid issuspected of special contaminationwith pathogenic germs.

It will be understood that the process of making any beverageissubstantially as now pursued, with the interpolation of the step 'hereinabove described and that this step is applied generally upon thebeverage as now originally fin shed except placing in bottles. or othertrade packages, and before any final present or fine filtration step andwith which I prefer to dispense. Before passing the grapejuice" or thefermented wine through my said electric adsorption tubes, I first removethe coarse suspensions, dirt and solid impurities by ordinary coarsefiltration such as through cotton cheese-cloth or a shallow mass ofcoarse silica sand. I

then pass the 'liquid through my aforesaidstep or improvement. Thebeverage insulated exit pipe I) finally carries the beverage from myelectric adsorption tube or vessels, A, through dielectric pipes to aninsulated storage receptacle, preferably glass 'lined, from which thebeverage is eventually packed in commercial bottles, or glass linedcasks, to more effectually retain its electric charges. Periodically, atleast daily, after the passage of the beverage, by turning 3- way cocks,a stream of water or Water and .ed or used thereafter in thefermentation stepj and after the fermentation the wine is put throughsaid step; and due care being taken after the said step to pursue andcomplete the present process of making but only in insulated vessels.

By sterile, I mean practically free from colonies of microbes includingwild yeasts and molds and protozoa, and colonies of bacteria and freefrom sufficient individuals thereof, which would to any appreciableextent affect the quality, taste, odor or color or the healthfulness ofthe beverage, or which would interfere to any appreciable extent in thefermentation steps with the desired predominant fermentation of aselected yeast.

As my process as described results in a clarified and practicallysterile beverage pasteurization or further sterilizat on of the beverageby high heat and the using of any preservatives therein or of fining orsulfuring or oft-repeated racking and long storage are dispensed with;thereby greatly improving the quality and healthfulness of the beverageand my process ripens or gives the effect of old ageand long storage, tobeverages such as wines, in a very short period comparatively speaking,and is therefore most economical.

Furthermore, the step as described removes suspension colloids, metalliccolloids and amorphous matter, while it leaves in stable solution thevaluable emulsoid colloids, in a stable and clarified state, and with anenhanced charge, as a result of which, the resulting product issubstantially free from any tendency toward turbidity or decomposition.

Though I have herein described the process as for beverages, and moreparticularly for wines, yet I do not restrict the same to other liquidsand'solutio'ns, in the preparing,

making, purifying, clarifying, sterilizing and electrical treatmentthereof. I claim:

1. In the making of beverages, the process which consists in passing theliquids under regulated pressure and temperature through a mass ofcomminuted, solid, insoluble ad: sorption material, which iselectronegative in liquids of an acidic nature, and electro positive inliquids of a basic or of a neutral nature, and simultaneously subjectingthe liquid to the action of an electric field from an alternatingcurrent source of regulated voltage, frequency and amperage, underinsulated conditions, the liquid having a make and break electricconnection to earth in synchronism with said current; and thereaftercompleting the making and packaging under insulated conditions.

2. In the making of beverages, theprocess which consists in passing theliquids under regulated pressure and temperature through a mass ofcomminuted, solid, insoluble ads sorption material, which iselectronegative in liquids of an acidicnature, and electropositive inliquids of a basic or of a neutral nature, and simultaneously subjectingthe liquid to the actipn of an electric field from an alternatingcurrent source of regulated voltage, frequency and amperage.

3. In the making of beverages, the process which consists, in passingthe liquids under regulated pressure and temperature through a mass ofcomminuted, solid, insoluble ad-' sorption material, which iselectronegative in liquids, of an acidic nature, and electro-' positivein liquids of a basic or of a neutral nature, and simultaneouslysubjecting the liquid to the action of an induced electric field from analternating current source of regulated voltage, frequency and amperage.

4. In the preparing of beverages, the process which consists, insubjecting the liquid while in an electrified state to the action ofadsorption material.

5. In the preparing of beverages, the process which consists, insubjecting the liquid while in an electrified state to the action ofadsorption material, under insulated conditions.

6. In the preparing of beverages, the proc ess which consists insubjecting the liquid to the influence of an alternating electric fieldwhile in contact with comminuted insoluble splid dielectric adsorptionmaterial.

7. In the preparing of beverages, the process which consists insubjecting the liquid to the influence of an alternating electric fieldwhile in contact with comminuted insoluble solid dielectric adsorptionmaterial, under insulated conditions.

8. In the preparing of beverages, the process which consists insubjecting the liquid while in engagement with comminuted solidinsoluble dielectric inert adsorption material, to the influence of anelectric field from alternating current source, the liquid having a makeand break electric connection to earth in synchronism' with saidalternating current.

9. In the preparing ofbeverages, the proc material.

11. In the making of wines including grapejuice used in the making, theprocess which consists in subjecting the liquid to the influence of analternating electric field while in contact with comminuted insolublesolid adsorption material;

12. In the preparing of beverages, the process which consistsiusubjecting the liquid to the influence of an alternating electricstress from alternating current while in engagement with comminutedsolid insoluble adsorption material, and thereafter repeating the saidstep with adsorptionmateria-l of an electric sign opposite -to that thuspreviously used.

13. In the preparing of beverages, the process which consists insubjecting the liquid to the influence of an induced alternatingelectric stress from alternating current while in engagement withcomminuted solid insoluble adsorption material,- and thereafterrepeating the said step with adsorption material ,of an electric signopposite to that thus previously used.

14. In the making of wines, the process which consists in subjecting theliquid before and after the fermentation step therein, to the influenceof an induced alternating electric stress while in engagement withvcomminuted insoluble solid dielectric adsorption material.

which consists in subjecting the liquid before and after thefermentation, to contact with a comminuted insoluble solid dielectricadsorption material, in an induced electric field from alternatingcurrent source, under insulated conditions, the liquid having a make andbreak connection to earth in syn chronism with said current. a

16. In the making of wines, the process 15. In the making of wines, theprocess which consists in subjecting the liquid before and after thefermentation, to contact with a comminuted insoluble solid adsorptionmaterial, in an induced electric field from alternating current source,under insulated conditions, the-liquid having a make and breakconnection to earth in synchronism with said current; and thereafterrepeating said step with adsorption material of opposite sign; andthereafter completing the manufacture and packaging under insulatedconditions.

17. In the preparing "of beverages,""the process which consists insubjecting such liquid under insulated conditions, and in contact withcomminuted solid insoluble electrically-acting adsorption material, tothe influence of combined multipolar induced electric fields frompolyphase alternat subjecting the liquid to 'the action of combinedfields from polyphase alternating current source of regulated voltage,frequency and amperage, the liquid having a make and break electricconnection to earth in syn- .chronism .with said current; and thereafterconducting further treatments under insulated conditions." j

19."In the treatment of beverages, the process which consists insubjecting the beverage to the influence of an alternating electricfield'while in contact with a comminuted solid insoluble adsorptionmaterial having an electrical charge, when immersed in said Y beverage,opposite to that of. the colloids adsorbable thereby from said beverage.

20. The process of treating beverages containing adsorbable colloidalconstituents, which comprises, subjecting the same to the influence ofan alternating'electric field in the presence ofa comminuted solidinsoluble adsorption material.

21. The process of treating beverages containing. adsorbable colloidalconstituents, which comprises passing the same through a mass ofsuitable solid insoluble comminuted adsorption material, and subjectingthe same during such passage to theinfluence of an alternating electricfield.

22. The process of treating beverages containing adsorbable colloidalconstituents, which comprises passing the same through a mass ofsuitable comminuted solid insoluble adsorption material in anon-conducting container, and subjecting the same during such passage tothe influence of an alternat-- ing electric field.

23. In the making of beverages, the process of passing the beverageunder lowpressure through a narrow mass of an insulated comminuted solidinert adsorption material, held in a narrow insulated dielectric vesselwhile subjected to an induced electric stress from an exteriorsymmetricalalternating current of low frequency and of low amperage andlow voltage; the said adsorption material being electronegative forbeverages of an acidic nature and electropositive for beverages ofabasic or of a neutral nature. 1-

24. In the making of beverages, the process of passing the beverageunder low pressure through a narrow-mass of an insulated comminutedsolid inert adsorption material, held in a narrow insulated dielectricvessel .while subjected to an induced electric stress sure through anarrow mass of an insulated comminuted solid inert adsorption material,held in a narrow insulated dielectric vessel while subjected to amultipolar induced electric stress from an exterlor symmetricalalternating current source of low frequency and of low amperage and lowvoltage; the said adsorption material being an electronegative forbeverages of an acidic nature and electropositive for beverages of abasic or of a neutral nature; the passing beverage being attemperated tobetween 98 F. and

176 F.; and aftersuch passage of the beverage, completing presentprocess of manufacture and of packing only in insulated dielectricvessels and containers. 26. In the making of beverages, the process ofpassing the liquids under low pressure through a narrow insulateddielectric vessel holding therein a narrow insulated mass of comminutedsolid inert adsorption electropositive material held within an inducedelectric field from exterior symmetrical alternating current source' oflow frequency, low voltage and low amperage and thereafter passing thebeverage by means of a dielectric exit pipe into a larger Widerdielectric vessel holding a large mass c r an insulated comminuted solidinert electronegative adsorption material; and after such passage,completing present process of manufacture and of packaging only ininsulated vessels and dielectric containers.

27. In the making of beverages, the process of passing the beveragethrough an insulated induced electric field induced by an exteriorsymmetrical alternating current of low frequency and low voltage and lowamperage in an insulated narrow vessel; and

thereafter, passing the beverage under low pressure through a narrowmass of an insulated comminuted solid inert adsorption I material, andhaving therein a similarly induced electric field; and tlfence beverageinto an insulated receptacle.

28. In the process of making wines, the process of passing thegrape-juices prior to the fermentation under low pressure, rapf idly andwithin a minute through an insulated dielectric vessel holding thereinan in-; 8a sulated mass of comminuted solid inert elec-i tropositiveadsorption material attemper-Y ated between 98 F. and 176 F. while held.

within an induced electric field induced very high voltage and strongamperage and having an electrode from sald field and passing beverageelectrically connected to earth' through an insulated ground-wire havingan interrupter automatically breaking said earth connection insynchronism with each cycle of said alternating current; and thereafterpassing the insulated grape-juices to an insulated dielectricfermentation vessel 100 for fermentation with selected yeast; and afterthe fermentation passing the insulated, fermented beverage under lowpressure rapidly within a minute and similarly attemperated through anarrow insulated dielectric vessel holding therein an insulated mass ofcomminuted solid inert electronegative adsorption material held withinan insulated induced electric field induced by above analogousalternating currents; and having an electrode Within said field andpassing beverage electrically connected to an insulated ground wire,having an interrupter automatically breaking earth connection with eachcycleof said'alternating current; and

after such passage, completing present process of manufacture and ofpacking only in insulated vessels and dielectric containers.

29. In the process of making Wines,the process of passing thegrape-juices prior to the fermentation under low pressure, through aninsulated dielectric vessel holding therein an insulated mass ofcomminuted solid mert electropositive adsorption material attemperatedbetween 98 F- and 130 F. while held within an induced electric fieldfrom exterior symmetrical alternating current source of low frequencyand-low voltage and passing the v by exterior symmetrical alternatingcurrents 90 of a polyphase system of low frequency and 1

